Jain Recipes Achari Dip Biography
Source(google.com.pk)
Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.
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Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
4. remove and keep aside.
How To Proceed
1. Combine the achaari spices, coriander, green chilles, salt and sugar together in a mixer and blend to a fine paste using little water.
2. pour it into a bowl, add the curds and whisk well. Serve immediately with khakhras.
Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.
Add your private note
Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.
Add your private note
Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
4. remove and keep aside.
How To Proceed
1. Combine the achaari spices, coriander, green chilles, salt and sugar together in a mixer and blend to a fine paste using little water.
Add your private note
Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
4. remove and keep aside.
How To Proceed
1. Combine the achaari spices, coriander, green chilles, salt and sugar together in a mixer and blend to a fine paste using little water.
2. pour it into a bowl, add the curds and whisk well. Serve immediately with khakhras.
Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.
Add your private note
Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.
Add your private note
Preparation Time: 2 mins
Cooking Time: 1 mins
Makes 1 cup
Show me for cup
Ingredients
3/4 cup hung curds (chakka dahi)
salt to taste
For The Achaari Mixture
1/4 tsp fenugreek (methi) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1/2 tsp oil
a pinch of asafoetida (hing)
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1/2 tbsp powdered sugar
For Serving
plain khakhras
Method
For the achaari mixture
Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the asafoetida and mix well.
Allow the mixture to cool completely.
Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
How to proceed
Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
Refrigerate for at least 1 hour.
Serve chilled with plain khakhras.
INGREDIENTS
3/4 cup chilled hung curds (chakka dahi). whisked
1/4 cup chopped coriander (dhania)
1/2 tsp finely chopped grenn chilles
salt to taste
sugar to taste
For The Achaari Spices
1/4tsp fenugreek (methi) seeds
1/4tsp mustard seeds(rai/sarson)
1/2 cumin seeds(jeera)
1/2tsp fennel seeds (saunf0
1/4tsp nigella seeds (kalonji)
a pinch of asafoetida (hing)
1/2tsp oil
For Serving
Plain Khakhras
Method
1. For the achaari spices
2. heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. when the seeds crackle add the asafoetida and switch off the gas.
4. remove and keep aside.
How To Proceed
1. Combine the achaari spices, coriander, green chilles, salt and sugar together in a mixer and blend to a fine paste using little water.
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
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Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
Jain Recipes Achari Dip
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